Rustic bread with walnuts
6 h 40 min

Allergens
Ingredients for 5 portions
Calculate portions
Goxo flour (W 170 - 200)
1.063 kg
Rye flour
0.188 kg
Sourdough
0.375 kg
Table salt
31.25 g
Goxo flour (W 170 - 200)
1.5 kg
Water
0.75 l
Table salt
3.0 g
Elaboration
Kneading time: 10´
Temperature of the dough: 23 ºC.
1st Fermentation of the dough without dividing: 1h 30'.
2nd Fermentation of a piece of the divided dough: 45´
3ª Fermentation of a formed piece: 1h 30 minutes
Baking time: 20-30'
Temperature of the oven: 250 ºC.
METHOD
- Mix the water and the flours at slow speed.
- Autolysis of 1 hour.
- Add the sourdough, yeast and salt. Mix 7 minutes at slow speed.
- Knead it for 3 more minutes at medium speed and add the chopped nuts and the water little by little.
- Ferment for 1h 30 minutes.
- Divide it into pieces of 550 g and round them.
- Leave them to rest for 45 minutes.
- Form sticks without making an end.
- Fermentation of 1 hour and 30 minutes
- Cooking at 250 ºC for approximately 20-30 minutes.
Nutritional information (1 portion)
Energy
2661.6
kcal
Carbohydrates
435.95
g
Proteins
66.29
g
Lipids
65.98
g
Fiber
28.75
g
Saturates
7.36
g
Monounsaturated fatty acids
9.93
g
Polyunsaturated fatty acids
43.18
g
Cholesterol
0.0
mg
Calcium
166.54
mg
Iron
9.06
mg
Zinc
7.38
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
232.56
ug
Salt (Sodium)
2667.73
mg
Sugars
0.22
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Main course
- Pizzas
- Legumes
- Juices, milkshakes and beverages
- Burguers
- Beers
- Breakfasts and brunch
- Appetizers and canapes
- Shellfish
- Soups and creams
- Cocktails
- Meats
- Sándwich
- Birds
- Pastas
- Salads
- Finger foods
- Dessert
- Pastries
- Ice creams and sorbets
- Bread and pastries
- Coffee, chocolate and infusion
- Fish
- Rices
- Vegetables
- Eggs
- Temperature
- Cuisine type
- Additional culinary preparation
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed